After reading more than a dozen crayfish recipes, I took out a recipe and, after several improvements, archived the memo and shared it with Jun. It seems that the complexity is very simple, that is, all kinds of ingredients are too oily, and the cooking is finished. The taste is very good~
Crayfish go to the head and wash the intestines, then dry them, pour them into white vinegar and mix them for later use. Leave no shrimps, depending on your preference, I think it is headless and clean.
All kinds of side dishes are washed and cut as desired, but it is recommended that the garlic cloves be peeled and squashed, the cress cut into sections, the parsley is not cut, the pepper is not cut, and the peanuts are not cut.
From this step, start the micro-fire oil (1) pour the oil, you can have more than the shrimp, you can have more. Micro-heating, the peanuts are fried until the color is aggravated and picked up. (Do not fry all cooked or the temperature will be old when it is baked.) (2) Firstly, the pepper will be fried and the flavor will be fried. (3) The garlic will be fried to a slight discoloration. (4) The side dish is fried in the pot and the color is changed to the onion except the green one.
Pick up the vegetables in the pot and spare the crayfish. If the side dishes are small, don't salvage
Remove the shrimp from the white vinegar and fry until the shrimps are evenly soaked in the oil. Turn the fire.
Pour into the soy sauce, continue to stir fry, let it go and calm down. If you don't put salt, you will have to draw more.
Pour in the Laoganma Bean Spicy Sauce, 2 tablespoons. Stir well.
Pour in a beer, stir fry evenly, cover and continue to simmer for 3 minutes.
Open the lid and stir fry until the soup and the shrimp are almost flush.
Cress, green pepper, fried peanuts, add a spoonful of salt. Stir fry together.
Decisively set the pot with parsley. After burning for a long time, the shrimp will shrink!
The side dishes are free, you like it. But onion ginger garlic I suggest it is necessary.